Fuel yourself against the colder weather with Country Potato Soup from Stout’s Favorites 2nd edition cookbook, 1958, p. 34, available via the Internet Archive: https://archive.org/details/StoutsFavoritesSecondEdition/page/n35/mode/2up
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| Country Potato Soup recipe |
The cookbook was published by the Home Economics Club of
Stout State College, 1958, featuring favorite recipes of faculty and students,
and "dedicated to all those people who enjoy preparing and eating good
food.” The recipe was submitted by John Kruse.
Cooking tips: Instead of using two cans of potato soup, I
used one bag of Shore Lunch Creamy Potato soup mix. I cut up one extra potato I
had and threw it in, but did not add milk to the soup mix. While cooking the
soup, fry in a frying pan about ½ a package of bacon and then set aside on a
plate with paper towels to soak up the bacon grease – I used Hormel Black Label
Lower Sodium bacon. Instead of cooking the green peas separately (thaw
beforehand), I added them and the dried celery to the soup mix, with eight minutes
left of cooking time. When soup is finished, cut up bacon and sprinkle bacon
bits and parmesan cheese to taste for each individual bowl. I cut up three
pieces of bacon for my bowl of soup. This soup makes a good hearty meal for
the cold autumn and winter nights, and it is easy to put together. Bon Appetit!
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| Cooking the soup and bacon on the stove |
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| The soup, with peas added |
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| The finished soup, complete with bacon and parmesan cheese on top! |
Discover how cooking and eating food has changed since the 1950s, from the National Museum of American History’s online exhibit “Food: Transforming the American Table”: https://americanhistory.si.edu/food
Find a
similar Potato Soup recipe (minus the bacon) in Stout’s Favorites 1st
ed, 1955, p. 34:
https://archive.org/details/StoutsFavoritesFirstEdition/page/n35/mode/2up
By: Julie
Hatfield, Archives Assistant, UW-Stout Archives
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